John Myers
Ingredients for 1 servings:
- 1 pack of puff pastry, rolled, from the refrigerated section
- 5 m.-large pear(s), aromatic, not too juicy *
- 2 tbsp raw cane sugar
- 1 cup sour cream (200 g)
- 3 eggs, (M)
- 1 pinch of sea salt
- some cornstarch, optional *
- ½ tsp, heaped cardamom, coarsely ground,
- some vanilla or tonka bean
- cream, whipped
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
with cardamom and vanilla
Remove the puff pastry from the refrigerator and let it stand at room temperature for a while. Separate the eggs and beat the egg whites with a pinch of salt until stiff, then refrigerate. Whisk the egg yolks with the sour cream, sugar, and spices. Adjust the sweetness to taste and adjust the sweetness to suit the pears. Spices such as cinnamon, gingerbread spice, or speculatius spice are also suitable. Grease a tart tin and line it with the puff pastry. Wash and dice the pears, and spread them on the base. Stir the beaten egg whites into the egg and sour cream mixture. Pour the sour cream cream over the pears and spread it evenly. Bake the tart on the middle rack at 200°C for about 30-40 minutes. Towards the end, increase the temperature to 220°C using top and bottom heat to achieve the desired browning. Serve the tart with or without cream. * If you use very juicy pears, you can thicken them with a little starch (or pudding powder) in the sour cream mixture.
Facebook Comments